Have you seen the Strawberries on sale in Spain? They are so delicious and very big compared to the UK. Also they are on sale from January to at least June and grown here in Spain.

I love them, either on their own dipped in sugar or even coated in chocolate for a treat. What better way to get children to eat fruit than the recipe below for Eton Mess? My granddaughter is only 8, but she loves to make this herself after watching me in the kitchen. For adults; you can soak the Strawberries in sherry to add another dimension, or the Strawberry Margaritas are very easy to do and great at a BBQ. Strawberries can be added to vanilla ice-cream to make Strawberry Ice-Cream or to milk or lemonade as below, to make a health fresh drink!
Buen Apetito

Basic Eton Mess

Lots of strawberries
Whipped Cream
Meringues (broken into small prices)

Whip the cream up until fluffy, add the meringues and strawberries and mix until even amounts of all 3 items. Serve or leave to chill in fridge for no more than half an hour.

Strawberry and Rhubarb Pie

2lbs rhubarb, cut into 1-inch pieces (about 7 cups)
½lb strawberries, sliced (about 1 1⁄2 cups)
1 cup sugar, plus more for sprinkling
3 tblsp all-purpose flour
1 tsp finely grated orange zest
¼ tsp ground cinnamon
1/8 tsp kosher salt
2 large eggs
1 pkt basic flaky pastry
Heat oven to 375°F. In a large bowl, toss the rhubarb, strawberries, sugar, flour, orange zest, cinnamon and salt. Lightly beat one of the eggs, add to the fruit, and toss to combine.

Roll half pastry into a 9-inch pie plate. Fill with the fruit mixture, pressing it in firmly. Lay the second layer of pastry on top and press the edges of the crusts together to seal. Trim the crust to a 1-inch overhang, fold the overhang underneath itself and crimp. In a small bowl, beat the remaining egg with 1 tsp water and brush over the crust. Sprinkle with sugar and cut vents in the top.

Place the pie on a foil-lined baking sheet and bake until the fruit mixture is bubbling and the crust is golden brown – 1¼ to 1½ hours. Let cool for at least 2 hours before serving.

Strawberry Milk Shake

½ cup milk
1 lb strawberries, hulled
1 pint vanilla ice cream

Combine the milk, strawberries and ice cream in a blender. Blend until mostly smooth with some pieces of strawberries remaining – 10 to 15 seconds. Divide between four glasses and serve immediately.

Strawberry Lemonade

1 large bottle lemonade
6-8 fresh strawberries
Crushed ice
Lemon slices (optional)

Place the lemonade in a large jug. Add the crushed Ice. Put the strawberries in a blender and puree until very smooth. Mix the strawberry puree into the lemonade.

Strawberry Margarita (Adults Only)

Cup strawberries, hulled and halved
1 ripe banana, peeled and sliced
4½ ounces (1/2 cup plus 1 tblsp) tequila
1½ ounces (3 tblsp) triple sec
2 tblsp fresh lime or lemon juice
1 cup crushed ice

Place strawberries and banana slices on a plate and freeze for at least 1 hour. Place all ingredients in a blender and blend until smooth but still very thick. Pour into chilled margarita or other stemmed glasses.

Strawberry Shortcake

3 pints fresh strawberries
½ cup white sugar
1 cup plain flour
4 tsp baking power
2 tblsp sugar
¼ tsp salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped cream

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425ºF (220ºC). Grease and flour an 8 inch round cake pan. In a medium bowl combine the flour, baking powder, sugar and the salt. With a pastry blender mix in the shortening until the mixture resembles coarse crumbs. Make a well in the centre and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake for 15-20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.